Ingredients
Kataifi base
375g Antoniou Kataifi Pastry
½ cup desiccated coconut
250g butter, melted
Caramel
2 x 395g tin sweetened condensed milk
1/2 cup golden syrup
50g butter
Chocolate top
280g cooking chocolate
110g copha
Milk chocolate Easter eggs and caramel filled chocolate Easter eggs
Method
Before you begin this Kataifi Pastry recipe, take the Kataifi out of the fridge (still in its packet) to bring it up to room temperature.
Preheat the oven to 180 degrees Celsius. To make the base, place the kataifi pastry in a large bowl and tease with your fingers, separating all the strands. Mix the coconut into the melted butter and pour over the kataifi. Using your hands mix through until all the strands are evenly coated. Transfer the kataifi to a baking dish or slice tin, measuring 13" by 9”, pressing down firmly. Bake for approximately 30 minutes, or until the base is lightly golden. Allow to cool while making the caramel.
To make the caramel, melt all the ingredients together in a saucepan (do not boil) and pour over the cooled kataifi base. Cook for a further 30 minutes. Remove from the oven and allow to cool completely.
To make the chocolate top, slowly melt the copha and chocolate in a saucepan. Pour over the cooled caramel. Refrigerate for 30 minutes (so that the chocolate sets slightly yet is still soft) and decorate with an assortment of milk chocolate and caramel filled Easter eggs. Refrigerate until completely set before slicing.
Recipe, styling and photography by Sydney Food Sisters.